Beetroot yogurt dip

Name: Beetroot yogurt dip
Cuisine: British
Ingredients: 4 raw beetroot; 1-2 garlic cloves, peeled and crushed; 4 tbsp Greek yogurt; 4 tbsp extra virgin olive oil; Juice of 1/2 lemon - add some lemon zest too if you want; 2-3 tbsp fresh dill, chopped finely; 1-2 tbsp apple cider vinegar; feta; seasalt; handful walnuts to garnish

Alessandra @alessa

This is a take on a beetroot borani - an Iranian dip. I had some in a restaurant; we had to order more because it was so so good! 💖
They used labneh i think but this version is with Greek yogurt and feta.
This makes 2-3 cups. Which seems like a lot at first but it gets eaten fast!
Perfect with meze and piled high on flatbreads 😋

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Ingredients

4raw beetroot
1-2garlic cloves, peeled and crushed
4 tbspGreek yogurt
4 tbspextra virgin olive oil
Juice of 1/2 lemon - add some lemon zest too if you want
2-3 tbspfresh dill, chopped finely
1-2 tbspapple cider vinegar
feta
seasalt
handfulwalnuts to garnish

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Steps

1

Top and tail the beetroot, wash and then put in a big pan of water. Bring to the boil, cover and then cook for about 45 mins. It’s done when you can sink a knife into it. Drain and leave to cool.
2

When the beetroot is cool (so you can handle it), peel. Then chop into as small chunks as you can. You can put it into a processor. But don’t blitz it too much - it needs a bit of texture.
3

In a bowl, add the beetroot + garlic, oil, lemon juice, yogurt, vinegar, dill and a generous pinch or two of salt. Mix together.
4

Add some feta - around a handful. And fold that through.
5

Serve with more feta crumbled on top + more dill + a drizzle of olive oil and the walnuts. Enjoy 😋